Baked Spinach And Eggs Recipes

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BAKED SPINACH AND EGGS



Baked Spinach and Eggs image

Make and share this Baked Spinach and Eggs recipe from Food.com.

Provided by ImPat

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

cooking spray (olive oil)
180 g spinach (English leaves stems removed)
1 tablespoon olive oil spread (light)
2 1/2 tablespoons plain flour
2 cups skim milk
1/2 cup cheese (grated fat-reduced tasty or cheddar)
1/4 teaspoon ground nutmeg
6 eggs (room temperature)
4 spring onions (finely chopped)
1 pinch cayenne pepper
4 slices sourdough bread (toasted and lightly buttered to serve)

Steps:

  • Preheat oven to 180C (160C fan forced).
  • Lightly spray 4 x 1 cup capacity oven proof dishes with oil.
  • Place spinach and 1 tablespoon water in a medium saucepan over moderate heat and cook and stir for 3 minutes or until wilted and then drain and cool.
  • Using hands, squeeze excess liquid from spinach and chop coarsely.
  • Melt spread in a small saucepan over moderate heat and add flour and cook and stir for 1 minute or until bubbling and remove from heat and gradually stir in milk and increase heat to moderately high and cook stirring constantly until mix boils and thickens slightly and then remove from heat and stir in cheese and nutmeg until smooth.
  • Whisk in 2 of the eggs until well combined and then add spinach and onion to cheese sauce.
  • Pour mix into prepared dishes and using the back of a spoon make a slight indent at the centre of each dish and break an egg into each indent.
  • Place ramekins on a baking tray and sprinkle with cayenne pepper and bake for 18 to 20 minutes or until eggs are just set and then stand for 5 minutes before serving with buttered toast.

Nutrition Facts : Calories 422.4, Fat 12.4, SaturatedFat 5.1, Cholesterol 290.5, Sodium 681.9, Carbohydrate 51.1, Fiber 3.1, Sugar 2.5, Protein 26.6

SPINACH EGG BAKE



Spinach Egg Bake image

This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 servings.

Number Of Ingredients 9

4 bunches green onions, finely chopped
1/4 cup butter
1 pound fresh spinach, trimmed
6 tablespoons minced fresh parsley
12 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

BAKED EGGS WITH SPINACH AND CHEESE



Baked Eggs with Spinach and Cheese image

Provided by Food Network Kitchen

Time 55m

Yield 3 Servings

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature
4 slices bacon
1/4 cup minced red onion
1/2 cup frozen spinach, thawed, squeezed dry and finely chopped
1/4 teaspoon freshly grated nutmeg
1/3 cup heavy cream
6 large eggs
1/3 cup coarsely grated Parmesan
Kosher salt and freshly ground black pepper
1 small baguette, sliced on the a diagonal, toasted and buttered

Steps:

  • 1. Position a rack in the center of the oven and preheat the oven to 350°F.
  • 2. Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch. Coat the bottoms and the sides of the bakers with the butter. Bring 4 to 5 quarts of water to a boil.
  • 3. Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes. Transfer to a plate lined with a paper towel to drain, then crumble. Add the onions to the skillet and cook until softened, about 5 minutes. Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute.
  • 4. Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each. Sprinkle the tops with the Parmesan and cover with the lids.
  • 5. Place the bakers in a roasting pan and place the pan into the oven. Fill the pan with enough boiling water to come two-thirds up the sides of the bakers. Bake for 10 minutes. Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil. Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer. Serve with the buttered toast.

BAKED EGGS IN CREAMY SPINACH



Baked Eggs in Creamy Spinach image

"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

Steps:

  • Preheat the oven to 350˚ F.
  • Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
  • Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

BAKED EGGS ON CREAMED SPINACH



Baked Eggs on Creamed Spinach image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Spinach     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 bunch spinach (about 3/4 pound)
2 tablespoons minced onion
1 tablespoon unsalted butter
3 tablespoons heavy cream
freshly grated nutmeg to taste
2 large eggs

Steps:

  • Preheat oven to 400°F. and butter two 1/3- to 1/2-cup ramekins.
  • Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
  • In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
  • Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
  • Season eggs with salt and pepper and serve immediately.

BAKED SPINACH



Baked Spinach image

This spinach casserole is a very good dinner party recipe, and also makes a good family meal.

Provided by Joanna Wallbillich

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h15m

Yield 8

Number Of Ingredients 10

1 ¼ pounds spinach
¼ cup all-purpose flour
3 eggs, beaten
¾ cup shredded Cheddar cheese
½ cup dried bread crumbs
2 tablespoons chopped fresh parsley
¼ cup butter, melted
1 cup milk
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  • Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
  • Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 12.2 g, Cholesterol 98.6 mg, Fat 12.4 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7 g, Sodium 396.8 mg, Sugar 2.4 g

BAKED EGGS WITH SPINACH



Baked Eggs with Spinach image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Lunch     Spinach     Ramekin     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1/2 medium onion, finely chopped (1/4 cup)
2 tablespoons unsalted butter
1 1/4 pound spinach (2 bunches), coarse stems discarded and leaves coarsely chopped
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
4 large eggs
Special equipment: 4 (8-ounce) ramekins
Accompaniments: bacon and buttered toast

Steps:

  • Preheat oven to 400°F.
  • Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  • Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
  • Serve eggs in ramekins with bacon and toast.

EASY EGGS AND SPINACH BAKE



Easy Eggs and Spinach Bake image

This recipe is perfect for a quick breakfast, lunch or dinner. It's easy to make during those rush hours and you will usually have most of the ingredients already available in your pantry. Best part is you can make them in advance and refrigerate. All you need to do during morning rush is to heat and eat!! It's super healthy and nutritious.

Provided by quickbitechef

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 large egg whites
1 whole egg
1/4 cup shredded cheddar cheese, fat-free
1 cup cleaned and washed Baby Spinach, torn roughly
1/2 cup diced mushroom
1/4 teaspoon chili flakes, totally optional based on how much you can handle
1/2 teaspoon black pepper
kosher salt, to taste

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl whisk together all ingredients. Lightly spray 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.
  • Place ramekins on a cookie sheet and bake for 20 minutes or until eggs puff and are almost set in the center. Check with a skewer if you want to, it should come out clean. Serve hot.
  • Want to make these as your grab and go breakfast? Make these as muffins, all you need to do is pour the mixture in muffin tray and bake (don't forget to line your muffin tray). Refrigerate and heat them for those busy mornings :).
  • You can add vegetables of your choice. Bacon chopped in bite size pieces goes well too.

EGG AND SPINACH CASSEROLE



Egg and Spinach Casserole image

A light egg dish great for any brunch.

Provided by momof3m's

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 12

Number Of Ingredients 8

6 eggs, beaten
¾ cup onion, chopped
¼ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package small curd cottage cheese
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
salt and pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
  • Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 5.6 g, Cholesterol 157.6 mg, Fat 24.4 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 14.6 g, Sodium 529.7 mg, Sugar 1.1 g

GRATINE OF EGGS AND SPINACH



Gratine of Eggs and Spinach image

Provided by Jacques Pepin

Categories     side dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

6 large eggs
1 1/2 tablespoons olive oil
1 pound spinach, washed and drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups cold milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoon freshly grated Parmesan cheese

Steps:

  • To make the gratine, place the eggs in a saucepan and cover with warm tap water. Bring to a boil over high heat, reduce the heat, and boil gently for approximately 8 minutes. Pour off the hot water, and shake the eggs in the pan to crack the shells. Add some ice to the pan, and fill it with cold water. Set aside until the eggs are cool enough to handle, and then shell them. Return the eggs to the cool water, and set aside to cool completely.
  • Heat the olive oil in a skillet. When hot, add the spinach, still wet from washing, and press it into the skillet. Add salt and pepper, and cook until the spinach is soft and wilted, about 3 minutes. Arrange evenly in a gratin dish. Slice the eggs with an egg slicer or by hand, and arrange them in one layer on top of the spinach.
  • For the sauce, melt the butter in a small saucepan. Add the flour, and mix it in with a whisk. Add the milk, bring to a boil, stirring (especially in the corners, where the mixture tends to stick and burn), until it comes to the boil. Stir in the salt and pepper, and continue to boil for about 10 seconds. Pour the sauce over the eggs, coating them with the cheese.
  • Place the gratine dish about 6 inches from heat under a hot broiler for about 5 minutes, until the surface is nicely browned. If the gratine is assembled ahead and cooled, first place it in a 425-degree oven for about 7 to 8 minutes, then slide it under the broiler for about 5 minutes to heat the eggs and brown the top.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 400 milligrams, Sugar 4 grams, TransFat 0 grams

BAKED EGGS WITH SPINACH & TOMATO



Baked eggs with spinach & tomato image

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

Provided by Good Food team

Categories     Brunch, Main course

Time 20m

Yield Serves 4

Number Of Ingredients 4

100g bag spinach
400g can chopped tomatoes
1 tsp chilli flakes
4 eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
  • Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium

BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL



Baked eggs with spinach, tomatoes, ricotta & basil image

Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo

Provided by Esther Clark

Categories     Breakfast, Brunch, Lunch

Time 40m

Yield Serves 4-6

Number Of Ingredients 12

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
pinch of chilli flakes
3 x 400g cans finely chopped tomatoes (or blitz regular canned chopped tomatoes using a food processor or hand blender)
3 tbsp sundried tomato pesto (ensure vegetarian, if needed)
200g spinach, roughly chopped
8 eggs
100g ricotta
40g parmesan or vegetarian alternative, finely grated
handful of basil leaves
crusty bread or focaccia, to serve

Steps:

  • Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
  • Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.

Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

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2014-02-18 Ingredients; 220 grams (7.75 ounces) fresh spinach (or 180 grams (6.5 ounces) cooked and squeezed spinach) 1 tablespoon butter; 1 tablespoon flour
From pbs.org


10 BEST SPINACH FETA EGG BAKE RECIPES | YUMMLY
2022-05-01 Spinach Feta Egg Bake Cooktoria salt, salt, pepper, onion, baby spinach, onion, feta cheese crumbles and 7 more Easy Egg Bake Nap Time Creations bacon, spinach, garlic salt, cheddar cheese, whole wheat bread and 7 more Spinach Kale Egg Bake 12Tomatoes red pepper flakes, large eggs, milk, salt, green onions, spinach and 4 more
From yummly.com


SPINACH CHEESE EGG BAKE - EASY LOW CARB
2019-08-20 Instructions. Preheat oven to 350°F. Lightly grease a 9×13 inch dish. Scramble fry the bacon and onion. Beat the egg whites until fluffy, almost doubled in size. Add the eggs and cottage cheese. Combine the red pepper and mushrooms with the flour. Add the spinach, cooked onion and bacon and toss.
From easylowcarb.com


BAKED EGGS WITH MUSHROOMS AND SPINACH - DAMN DELICIOUS
2018-03-06 Directions: Preheat oven to 400 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray. Melt butter in a large skillet over medium heat. Add mushrooms, garlic, thyme and red pepper flakes, if using. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
From damndelicious.net


SPINACH AND ROASTED RED PEPPER BAKED EGGS - RECIPE RUNNER
In a small bowl gently whisk the 6 egg whites and teaspoon of half and half until just combined. Season the eggs with a pinch of salt. Put half the spinach and pepper mixture into each ramekin. Pour half the egg mixture into each ramekin. Top each ramekin with a tablespoon of grated parmesan cheese and a pinch of red pepper flakes.
From reciperunner.com


BAKED EGGS WITH SPINACH AND TOMATOES - BUDGET BYTES
2014-05-28 4 large eggs ($0.86) 2 Tbsp cream or half and half ($0.24) 1/2 cup shredded cheese ($0.63) Instructions Preheat the oven to 400 degrees. Coat a 2 quart casserole dish with non-stick spray or coat with butter. Thaw the spinach and squeeze out most of the moisture (no need to go overboard here, just make sure it's not dripping).
From budgetbytes.com


BAKED EGGS WITH SPINACH AND TOMATOES RECIPE | MYRECIPES
Preheat oven to 350°. Coat 6 (6- to 8-oz.) ramekins with vegetable cooking spray. Layer 1 Tbsp. spreadable cheese, 8 torn spinach leaves, 1 egg, 2 Tbsp. pasta sauce, 1 Tbsp. half-and-half, and 1/8 tsp. pepper in each ramekin. Place on a baking sheet. Bake 20 to 25 minutes or until cooked to desired firmness. Let stand 5 minutes. Serve with toast.
From myrecipes.com


CREAMED SPINACH BAKED EGGS - PERFECT WEEKEND BRUNCH - BUDGET …
2017-03-27 Bake the spinach and eggs for about 15 minutes in the preheated 400ºF oven, or until the whites are mostly set. Spoon the creamed spinach and an egg into a bowl and serve as is or with toast for dipping. Notes *I suggest frozen CHOPPED spinach as opposed to frozen CUT spinach, which is usually in longer pieces and has more of a stringy texture.
From budgetbytes.com


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